Spaghetti Carbonara
Welcome to an authentic kitchen experience with Chef Luciano Monosilio, where we’re delving into the heart of Roman cuisine to recreate the famous Carbonara. Known as the King of Carbonara, Chef Luciano from Luciano Cucina Italiana in Rome, skillfully combines simple ingredients to craft this traditional dish. Join us as we follow his expert technique to create a plate of Carbonara that’s both creamy and comforting, without the use of actual cream.
Ingredients:
- 200g Guanciale (cured pork jowl)
- Freshly cracked black pepper
- 4 egg yolks (adjust quantity according to egg size; use 1 per person or 1.5 if the eggs are small)
- 50g Pecorino cheese, freshly grated
- 50g Parmesan (Grana Padano) cheese, freshly grated
- 400g spaghetti or similar long pasta
- Salt, for pasta water
Instructions:
1. Prep Time: 15 minutes; Cook Time: 20 minutes; Total Time: 35 minutes
2. Equipment: Large pot for boiling pasta, non-stick pan (or cast iron if you have a gas stove), mixing bowl, cheese grater, pot for the Bain-Marie method (double boiler)
3. Begin by cleaning the Guanciale. Remove peppercorns and any skin, then cut into small cubes.
4. Heat the non-stick pan over a high flame to warm it. Once hot, reduce the flame to low and add the Guanciale. Fry gently so it’s crispy outside and soft inside. This fat will be used to create the sauce.
5. Meanwhile, start boiling a large pot of water with a little salt for the pasta. It’s important not to over-salt the water, as the cheeses and Guanciale bring saltiness to the dish.
6. In a bowl, mix the egg yolks with the Pecorino and Parmesan cheeses. Add some black pepper to this mixture, saving some fat from the Guanciale to mix into this cheese and egg concoction. This creates the creamy base of your sauce.
7. When the water boils, add the pasta and cook according to the package instructions for ‘al dente’. For this recipe, aim to cook just past al dente, as the pasta should be soft for proper integration with the sauce.
8. In the Bain-Marie, gently cook the egg and cheese mixture, being cautious not to exceed 65°C, to create a creamy sauce without scrambling the egg.
9. Once the pasta is cooked, transfer it to the Bain-Marie, allowing it to finish cooking and amalgamate with the creamy sauce.
10. Add the remaining Guanciale (which should still be warm) and a bit more black pepper. Adjust to taste.
11. Serve immediately and garnish with additional grated Pecorino cheese and freshly cracked black pepper.
Cooking Tips:
- The quality of the Guanciale is crucial; it adds a depth of flavor that is unmatched.
- Pay attention to the temperature while cooking the egg and cheese mixture; it should never boil.
- Use the starchy pasta water to adjust the sauce consistency if needed.
Servings: 4
This recipe is attributed to Chef Luciano Monosilio and his expertise in Italian cuisine. Watch the original recipe and method on Aden Films' YouTube channel https://www.youtube.com/@adenfilms1739.
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YouTube channel - Aden Films: https://www.youtube.com/@adenfilms1739
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